Spice Rub for Beef
Prep: 10 minutes
Cook: 15 minutes
This recipe is from Chef Lance Dean Velasquez of Home Restaurant located in San Francisco’s popular Castro District. Velasquez was named “Rising Star Chef” by Michael Bauer of the San Francisco Chronicle in 1995, and in their August 1996 issue, Food and Wine Magazine listed him as one of “America’s Ten Best New Chefs.”Chef Velasquez suggests using this spice rub on Niman Ranch chateaubriand, or your favorite steak or roast, and cooking it on the grill. In the wintertime, the meat can be roasted in a 350°F oven till it reaches an internal temperature of 120-125° (for rare) or 125-130°(for medium rare).
4 cloves garlic, crushed and finely chopped
2 tbsp black peppercorns, coarsely ground
2 tbsp coriander seeds, coarsely ground
2 tbsp cumin seeds, coarsely ground
1 tbsp fresh rosemary, chopped 2 tbsp white sugar
2 tbsp brown sugar 2 tbsp kosher salt
- Coat your favorite meat with spice rub and let marinate for 3 hours.
- Bring to room temperature during the last hour. Heat charcoals on grill. The grill should be hot on one side and medium hot on another.
- Sear the steak over the hot coals for 4-5 minutes each side. Move to the medium hot side of the grill and cook about 6-8 minutes longer on each side for medium rare.
- Prick 1/4 inch deep to test for doneness. (If you’re cooking on a gas grill, start with a high flame and adjust to a medium high flame after searing.) Remove from the grill, cover loosely with aluminum foil, and let rest for a least 5-10 minutes. During this time the meat will continue to cook and the juices will be redistributed.